Moong patties for burgar

Guest author: Gauri Karmali

Its always when we want a burgar we go out to food joints or get the frozen patties. I was just thinking eating deep fried patties could be unhealthy. This lead me think about these healthy patties.


1 cup green moong beans
1 boiled mashed potato
1/4 cup of soya chunks soaked in water for a while.
Green chillies as per taste or 1 tsp red chilli powder
1/2 inch of crushed ginger
Pinch of asofotedia
1 tsp garam masala
1/2 tsp cumin seeds
1/2 tsp lemon juice
1 tbsp oil
Pinch pf turmeric powder

Soak the moong at least for 8 hrs. Pressure cook the beans. We will need to slightly over cook the beans as we will need to mash them. Boil or pressure cook the soya chunks. Mash the moong beans, add the mashed potato and once the soya chunks are cooked just squeeze all the water from them and mash them. Add it to the mashed moong and potato mixture.

Heat 1 tbsp of oil, add cumin seeds and once they splutter add asafoetedia, green chillies, ginger. After the chillies and ginger are fried well, add the mashed mixture, garam masala and mix the masala well with the beans and the potato mixture. Add coriander leaves, lemon juice and salt. Switch off the gas. Let the mixture cool for a while. Then make burgar patties and shallow fry them by coating bread crumbs or little semolina. They could be shallow fried just without coating anything too.

These patties can be used as burgar patties. Just put them in between the buns, then keep a lettuce leaf, add little tomato sauce and enjoy.

This is her first entry to the MLLA-19th helping - an initiative of Susan, guest hosted this month at my blog

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